Bozhko N., Pasichnyi V.
EFFICIENCY OF PROVIDING BIOLOGICAL VALUE OF COMBINED
MEAT-CONTAINING PRODUCTS WITH MEAT OF WATERFOWL…..… 1602
Conclusion…………………………………………………………………... 1610
Bibliographical references…………………………………………………... 1611
Burya A., Yeriomina Ye.
THE EFFECT OF VARIOUS METALLIC FILLING MATERIALS ON
THE PROPERTIES OF AROMATIC-POLYAMIDE-BASED COMPOSITE
MATERIALS…………………………………………………………….…..… 1614
Conclusion…………………………………………………………………... 1627
Bibliographical references…………………………………………………... 1628
Chepel N., Bandurenko G.
EVALUATION OF ALBUMIN AND CASEIN AS POLYMERIC
NANOPARTICLES FOR FLAVOR NANOENCAPSULATION
IN THE BAKING………………………………..………………………..… 1631
Conclusion…………………………………………………………………... 1639
Bibliographical references…………………………………………………... 1639
Chymshyr V.
SYSTEM’S TECHNICAL CONDITION ASSESSMENT METHOD AND
DETERMINATION OF ITS OPERATION TIMEFRAME IN
UNCERTAINTY CONDITIONS.…..……………..………………………..… 1642
Conclusion…………………………………………………………………... 1654
Bibliographical references…………………………………………………... 1655
Davydovich O., Palko N.
STABILIZATION TECHNOLOGY OF FATS DURING STORAGE….… 1656
Conclusion…………………………………………………………………... 1664
Bibliographical references…………………………………………………... 1665
Golembovska N., Slobodyanyuk N.
TECHNOLOGY OF SEMI-FINISHED FISH PRODUCTS.………...…..… 1667
Conclusion…………………………………………………………………... 1681
Bibliographical references…………………………………………………... 1682
Gul Yu., Ivchenko A., Perchun G., Chmeleva V., Kondratenko P.
BASIC PRINCIPLES OF THE NEW TECHNOLOGY PROJECT OF
MANUFACTURING STEEL PRODUCTS HARDENED BY THE COLD
DEFORMATION……….…………………………..………………………..… 1684
Conclusion…………………………………………………………………... 1699
Bibliographical references…………………………………………………... 1700